Caramel Spiced Crackling

Prep Time


Cook Time


Total Time





  • Crackling:
  • 1 Pork Belly rind
  • coarse salt
  • oil
  • Caramel spice mix:
  • 250 ml castor sugar
  • 65 ml sumac spice
  • 45 ml coriander
  • 45 ml coarse salt
  • 45 ml yellow mustard seeds
  • 45 ml black mustard seeds


  • Crackling:
  • Preheat oven to 220°C.
  • Place the rind face-up in a shallow oven tray lined with baking paper.
  • Brush the rind with oil and sprinkle with coarse salt.
  • Bake in the oven for 40 -50 minutes.
  • Caramel Spice:
  • In a frying pan over low heat, add castor sugar and allow to melt (do not stir, just gently swirl the pan until the sugar is a light amber colour and all the sugar has melted.
  • Pour the hot sugar onto a tray lined with baking paper and set aside to cool.
  • In a frying pan over a moderate heat, add coriander, sumac spice, salt and mustard seeds and fry for two to three minutes.
  • When the sugar has set, cover with a layer of baking paper and tap gently with a rolling pin until powder forms.
  • Mix the sugar powder with the cooled down spices.
  • Assembly:
  • Remove the crackling from the oven, drain the rendered fat and dry the crackling with paper towel.
  • Once cool, break the crackling into smaller pieces.


Season with the caramel spice and store in an airtight container.